Cutlets with balsamic vinegar, thyme and Parmesan mashed potatoes
2 pork chops
1 tbs fresh thyme, crumbled
½ tsp salt
½ tsp ground pepper
1 tbs olive oil
2 ½ tbs balsamic vinegar
Mashed potatoes with Parmesan:
4 medium potatoes, cubed
4 tbs milk
2 tbs grated Parmesan cheese
1 clove garlic, finely chopped
1 pinch nutmeg
2 tbs olive oil
Salt and freshly ground pepper
With a sharp knife, make several incisions in the meat. Rub pork chops with salt, pepper and thyme.
Brown the pork chops in olive oil over medium heat for about 3 minutes on each side.
Add balsamic vinegar to the pan, simmer for 2-3 minutes or until the sauce slightly thickens. Remove the chops from the pan, set aside and keep warm.
Add 2 tablespoons water to the sauce, stir until smooth.
Pour sauce over the pork chops, serve with hot mashed potatoes and a salad.
Mashed potatoes with Parmesan cheese
Cook potatoes in salted water for about 10-15 minutes. Drain.
MWC: put the potatoes, with one cup water into the microwave safe dish, cover and cook 8 minutes on Max. Drain.
Mash the potatoes.
Stir grated cheese into milk over low heat. Add nutmeg and garlic.
Blend in olive oil, stir and combine.
Add the mixture to the mashed potatoes, mash some more until smooth.